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Hospitality and Catering

Curriculum Leader: L McConville - mcconvillel@saintgeorgescofe.kent.sch.uk

When it comes to cooking, it's a skill you learn and develop

Ainsley harriot - professional chef 

This course aims to enable students to gain a good foundation of knowledge, understanding and skills required by the Hospitality and Catering Industry. It provides the opportunity to develop a variety of food preparation and making skills as well as enabling students to develop further training if they decide to choose a career in the Hospitality and Catering industry.

View our Learning Journey for Hospitality and Catering here

Intent

The ethos of the Design Technology department can be described as wanting students to be able to approach a diverse range of design problems with an open-minded and experimental approach that underscores the concept of development being more important than the outcome. 

Implementation

Students will discuss all aspects of hygiene, personal, food and kitchen. They will discuss and demonstrate how to use, clean and store kitchen equipment, both electrical and non-electrical. Practical work demonstrates a range of skills for example weighing, chopping, oven and hob control and timing. Recipes are selected to demonstrate a range of skills, reinforcing techniques and using a variety of ingredients, so students gain a wide experience of working with food.

We ensure that SEND and disadvantaged children are given the necessary support in class to access the Curriculum fully and that equal opportunities are given to all.

Impact

Students gain a wide experience in working with food as they will demonstrate a range of skills, reinforcing techniques and using a variety of ingredients. Students will develop excellent food hygiene, organisation, teamwork and independent skills. 

By learning to cook a range of basic meals using higher-risk ingredients such as meat and chicken students will develop excellent food hygiene, organisation, teamwork and independent skills. 

 

Hospitality and Catering in Key Stage 3 (KS3)

Fortnightly Lessons:

Year 7 – 3 lessons*

Year 8 – 3 lessons*

Year 9 - 5 lessons (on a 6-week rotation)

KS3 Design and Technology lessons take place over two distinct areas – Design Technology and Food and Nutrition.

*Students will rotate between these two areas in January each year.

These two areas at KS3 provide a methodology through which pupils can recognise issues, develop solutions and manufacture artefacts/products to address a specific need.

Year 7 Year 8 Year 9

Students are introduced to a specialist food room for the first time.

Students will discuss all aspects of hygiene – personal, food and kitchen. They will discuss and demonstrate how to use, clean and store kitchen equipment, both electrical and non-electrical. Practical work demonstrates a range of skills for example weighing, chopping, oven and hob control and timing. There is a focus on teaching students to work both independently and in a team. Recipes are selected to demonstrate a range of skills, reinforcing techniques and using a variety of ingredients, so students gain a wide experience of working with food.

Following on from skills acquired in year 7, students will focus on developing their knowledge and understanding of the subject through practical theory-based tasks.

By learning to cook a range of basic meals using higher-risk ingredients such as meat and chicken students will develop excellent food hygiene, organisation, teamwork and independent skills. This will then prepare students for the GCSE course in year 9.

Hospitality and Catering are offered as a taster at Year 9 Pathways.

Students will get an introduction to Hospitality and Catering:

  1. Introduction to the H&C course and how both units are assessed.
  2. The Hospitality and Catering industry
  3. Job requirements in hospitality and catering 

Medium and high-level skilled products are practised. 

 

Hospitality and Catering in Key Stage 4 (KS4)

Fortnightly Lessons:


Year 10 – 5 lessons

Year 11 – 5 lessons

Year 10 Year 11

Unit 1 The Hospitality and Catering Industry.
(The exam will be done in year 11).

  1. The Hospitality and Catering industry
  2. Job requirements and working conditions in the Hospitality and Catering industry
  3. Factors affecting the success of hospitality and catering providers
  4. Operational activities in a kitchen
  5. The operation of the Front of House
  6. Meeting customer requirements
  7. Personal safety: Responsibilities of employees and employers
  8. Risks and control measures for personal safety in hospitality and catering
  9. Food-related causes of ill health
  10. Food allergies and intolerances
  11. Food safety legislation
  12. Role and responsibilities of Environmental Health Officers
  13. Hospitality and catering provision for specific requirements

Medium and high-level skilled products are practised in preparation for the practical exam in Year 11.

Unit 2 Hospitality and Catering in action
(NEA).

  1. Nutrients and water
  2. Nutritional needs of specific groups
  3. Menu planning
  4. Menu planning: Meeting customer needs
  5. Production of dishes for a menu
  6. Commodities
  7. Techniques used to prepare commodities; Cooking and presentation methods.
    Practical exam

 

GCSE Assessments

This course equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It will encourage learners to cook and make informed decisions about a range of further learning opportunities and career pathways as well as develop life skills that enable them to feed themselves and others affordably now and in later life.

Food Preparation and Nutrition (50%)  Food Preparation Task (35%)

Food Investigation Task (15%)

Written examination paper. 1 hour 30 minutes. 100 marks. Non-examined assessment (NEA).
105 Marks.
Non-examined assessment (NEA). 45 Marks.
Learners will be expected to answer questions based on content studied across sections A, B, C and D. Learners will be expected to draw on knowledge from content studied across Sections A, B, C and D. Learners will be expected to draw on knowledge from content studied across Sections A, B, C and D.

Exam Board: OCR’s GCSE (9-1) in Food Preparation and Nutrition.

Hospitality and Catering Future Paths

Level 1 Certificate in Introduction to Professional Food and Beverage Service Skills Level 2 Certificate in Professional Food and Beverage Service Skills. Level 1 or Level 2 NVQ Diploma in Professional Cookery Where the WJEC Level 1/2 Award) in Hospitality and Catering is achieved together with other relevant Level 1/2 qualifications, such as GCSEs in English and Maths and Science, learners may be able to access Level 3 qualifications relevant to the hospitality and catering sector, such as: WJEC Level 3 Food, Science and Nutrition (certificate and diploma) Level 3 NVQ Diploma in Advanced Professional Cookery Level 3 Advanced Diploma in Food Preparation and Cookery Supervision.

Extra Resources

Revision Materials